Ginger Sesame Chicken

After our most recent adventure into our bulk foods store, Dub came across a spice that he couldn’t resist. He makes a mean fried rice, I’ll have to admit – light, sweet and savoury, it’s absolutely delicious! But we’re always looking for ways to up the ante for our teriyaki experiences. In our perusing, he found a ginger teriyaki spice, after which a plump plastic bag found it’s way into the basket. I wasn’t going to argue – ginger anything is A-OK with me! He later found me lost in the nuts, toting an excess of sesame seeds. I immediately wondered out loud, what in the world are we ever going to do with all of that sesame seed? I seem to have answered my own question lately. This one… this one was a keeper!

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What You Need

1 cup brown rice
1 medium red, orange and yellow pepper, finely chopped
1 cup broccoli, chopped length wise, toss the stalk in there too
1 medium onion, finely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp garlic, finely chopped
4 tbsp extra virgin olive oil
2 tbsp ginger teriyaki seasoning
2 tsp low sodium soy sauce
1 tbsp sesame seeds
1 tsp honey
1 tbsp water
1/2 tsp peanut butter
dash of cayenne

What You Want

First, prepare your brown rice. Yes, prepare it first, just get it out of the way. You can use what ever sort of rice you want but I’ve got a real penchant for Uncle Ben’s brown rice right now. When it’s just about done, I like to add a smidge of EVOO, salt and pepper, just for a little seasoning. Okay. Over medium hi heat, with a tablespoon of your oil, sautee your onions, garlic, ginger, salt and pepper. Don’t hesitate to put the ginger in, I promise it’s going to be delicious. Give them about 5 minutes in the heat, then stir in your finely chopped peppers and 1 tablespoon of your ginger teriyaki seasoning. I added another table spoon of oil, just to give the peppers some love. I used longer mini sweet peppers, about 3 of them to add to about a medium pepper. I like using minis because the colour is endless! Stir them, cover them, sweat them down a little more, then, when somewhere between soft and crunchy, stir in your broccoli and cover your pan until the green intensifies.

Grab a bowl big enough to home all of these veggies, remove them from your pan and cover until you need them. When transferring, make sure to leave some residual onions, peppers, oils, spice, all the good stuff in the pan, it’s going to give your chicken some nice flavour! Now, over same heat, toss 2 tablespoons of EVOO and let it really heat up. While you’re waiting, season one side of your chicken thoroughly – salt, pepper, and ginger teriyaki seasoning. When your oil is warm and smooth, apply the spiced side down. You want to hear a sizzle – let it sit until the chicken has browned, even caramelized a little bit. While it’s cooking away, season the other side of your chicken so that when you’ve got a nice browning on one side, you can flip the bird!

When your chicken is done, you should be left with excess seasoning, oils, juices from the chicken, all that funky, not burnt deliciousness that stays in the pan and away from your plate. Bring down your heat to medium, maybe a little less than and add your water, a little more garlic, soy sauce, a little more ginger teriyaki and sesame seeds and stir constantly. I had to tilt my pan, you only want to make a little sauce and stir, stir, stir. When it’s smooth and warm, stir in your peanut butter slowly, you may even need less than that teaspoon, honey and cayenne. Stir, stir, stir and when smooth, pour it into a separate bowl for a few minutes to stand and thicken.

Your pan should be filled with flavour at this point – grab your veggies, toss them back in, maybe a little more EVOO and stir in your rice with a little bit of soy sauce and maybe more ginger teriyaki. I’m a self proclaimed spice girl, I can’t help it! Stir it all up until it’s nicely mixed in.

You’re ready to plate! Vegetable fried rice, beautiful seasoned chicken, topped with your sweet, spicy and savoury sesame sauce, maybe even a few more sesame seeds for garnish and zip, bam, boom – SESAME CHICKEN! This sauce was super experimental for me, but I was really happy with how it turned out. I cannot stress enough, season based on your taste. Don’t ever be afraid to taste test as you’re cooking and add, change, modify as you go. Needless to say… there were no leftovers of this dish. Better than take out!

What’s on your green spoon?

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4 Comments Add yours

  1. This looks yummy and sounds so flavorful! 🙂

  2. Instead of the Teriyaki sauce do you think I could substitute a Szechuan sauce instead. I’m not a huge fan of Teriyaki? 🙂

    1. greenspoons says:

      Absolutely! I love szechuan too! Try it and let me know how you like it!

      1. Ok, I plan on it next week. I’m planning my menu right now and I will let you know! Thanks. 🙂

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